Chef Jose Andres at his avant garde Minibar restaurant in Washington. Andres' experiments with gelatins have helped make him one of the most innovative chefs in the country.

Jacquelyn Martin/ASSOCIATED PRESS hide caption

itoggle caption Jacquelyn Martin/ASSOCIATED PRESS

The miracle fruit from West Africa has a chemical that binds to and boosts sweet taste receptors in the presence of acidic foods. Courtesy of Keiko Abe hide caption

itoggle caption Courtesy of Keiko Abe